Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials

Ye-Rang Yun

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation

Ji Yeong Pa ,  k ,  Yun-Jeong Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Bacterial Population Dynamics of Korean Cabbage Kimchi with Different Jeotgal, Salt-fermented Seafood

Sung Wook Hong ,  Yun-Jeong Choi ,  Hae-Won Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Physical and chemical properties of Korean fermented fish sauces from different fish species

Chuob Tong Eng ,  Jong-Bang Eun

한국수산과학회 양식분과 학술대회

2016 .05

Exploring Fermented Sauce Development from Bury Fruit and Seafood Mixtures: Fermentation Efficacy, Functionality, and Microbial Dynamics

Young Kyoung Pa ,  k ,  Jinwon Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Identification of Kimchi Terroir in Korea through Metabolites and Microbial Community Profiling

Hong-Seok Son

한국식품영양과학회 학술대회발표집

2022 .10

Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods

Hyeon Ji Lim ,  Yoon Jung Roh ,  Joo Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Analysis of Change Components in Kimchi during Fermentation

Sung Hyun Kim ,  Hae-Won Lee

한국식품영양과학회 학술대회발표집

2020 .10

Association between Korean Traditional Fermented Vegetables (Kimchi) Intake and Weight Loss

Li-Juan Tan ,  Jiwon Jeong ,  Seok-Jae Oh 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

16S rRNA Metagenomic Data Based Investigations on Microbial Communities from, Godori-jeotgal, a Traditional Jeju Island’s Fermented Food in Korea

Su-hee Cho ,  Ji-Hye Ko ,  Kwang Hee Hyun 외 8명

한국식품영양과학회 학술대회발표집

2017 .10

Differential anticancer effect of fermented squid jeotgal due to varying concentrations of soymilk additive

Akthe ,  Fahima ,  Cheng 외 5명

Journal of applied biological chemistry

2017 .01

김치산업의 현황과 발전 방향

박완수

식품과학과 산업

2020 .06

Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidative Activities of Asparagus Extracts with Korea Traditional Fermented Sauces

Ye Eun Kim ,  Keunho Ji

한국식품영양과학회 학술대회발표집

2017 .10

Variation in the Bacterial Community of Soy Sauce Depending to the Size of Fermented Soybean Lumps by Fermentation Period

Ho Jin Jeong ,  Gwangsu Ha ,  Ranhee Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

The Effect of pH Control by Organic and Inorganic acid/base on Reducing Biogenic Amines in the Fermented Fish Sauce

Jin Ha Sim ,  Eunsong Cha ,  Jin Hyeon Kim 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Optimizing the fermentation condition of low salted squid jeotgal by lactic acid bacteria with enhanced antioxidant activity

Akthe ,  Fahima ,  Le 외 5명

Journal of applied biological chemistry

2017 .01

Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations

Hyoung Jo Lee ,  Sang Hun Jang ,  Ji yeon Kang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10